It’s mid-November. By now your classes are beginning to feel stale, and so is your dinner routine. That cup of noodles might thaw your hands, but your appetite will not. Somehow roast beef or chicken-flavored ramen packets just don’t taste quite as good as they used to. You might even be considering that lime-shrimp flavor packet, or worse, cheddar cheese ramen. The solution to your noodle blues? It’s certainly not wrapped in tin foil and caked in MSG. It’s time to express your creativity and take your ramen to the next level:
This recipe takes ramen noodles, a Japanese staple, and blends in Kimchi, the Korean version of fermented sauerkraut. Add in a few vegetables (bell peppers, onions, and carrots), and some soy and sweet and sour sauces to the ramen while cooking for our take on Asian fusion. Kimchi’s pungent, briny flavor brings a hit of freshness and acid. Round out the dish with a runny, soft-boiled egg and scallions.
Ramen Pad Thai
Peanut butter is a staple in any college kitchen. Add a scoop to your noodles while they boil to create a taste of Thailand in our take on a traditional Thai noodle dish. The result is a creamy, smooth broth that’s equal parts salty and savory. We topped ours with shredded carrots, bean sprouts, roasted sweet potato cubes, leftover chicken, and a pinch of brown sugar. Serve with a wedge of lime.
It’s okay to be skeptical; we were wary at first too. Sweet ramen throws a curveball at your palate, but the sweet/salty combination prevails again. A little bacon balances the sweet syrup and a tart apple lends brightness. To make, finely dice a Granny Smith apple and stir into your noodles after cooking. Sprinkle brown sugar and bacon bits into the mix, then drizzle real maple syrup over the top. Garnish with candied pecans.